11.

Hygienic Requirements of Food

and Drink Establishments
Study Session 11 Hygienic Requirements of Food and Drink Establishments.............4
Introduction................................................................................................................4
earning !utcomes for Study Session 11..................................................................4
11.1 "hat is a food and drink establishment#...........................................................4
11.$ %ategories of food and drink establishments....................................................&
'uestion.................................................................................................................(
)ns*er...................................................................................................................+
11., Hygienic requirements of food and drink establishments.................................+
11.,.1 icensing....................................................................................................+
11.,.$ ocation of the food establishments...........................................................+
11.,., %ondition of the building...........................................................................+
Dining rooms and coffee or tea drinking rooms....................................................-
Hotel bedrooms......................................................................................................-
11.,.4 Sanitary facilities........................................................................................-
11.,.& )ccess to *ater............................................................................................
11.,.( "aste management......................................................................................
11.,.+ /itchen and food 0re0aration site...............................................................
'uestion..................................................................................................................
)ns*er....................................................................................................................
11.,.- %leaning dishes1 drinking utensils and cutlery.........................................12
3he three bo*l method for cleaning soiled dishes...............................................12
1
4o5 11.1 Dishcleaning guidelines *here there is no running *ater...................12
"ashing cu0s1 glasses and s0oons.......................................................................11
11.,.. 6aintaining hygienic kitchen equi0ment.................................................1$
11.,.12 Storing and ser7ing foods.......................................................................1$
11.,.11 8ector control.........................................................................................1$
'uestion...............................................................................................................1,
)ns*er.................................................................................................................1,
11.,.1$ 6eat handling and butchery...................................................................1,
11.4 Food handlers9 health and hygiene..................................................................1,
'uestion...............................................................................................................1,
)ns*er.................................................................................................................1,
4o5 11.$ :nhygienic 0ractices by food handlers................................................14
11.& Sanitary ins0ection in food and drink establishments.....................................14
11.&.1 "hat is the 0ur0ose of the ins0ection#.....................................................14
11.&.$ "hen to ins0ect........................................................................................14
11.&., Informing the o*ners about the sanitary ins0ection................................1&
11.&.4 Ho* and *hat to ins0ect..........................................................................1&
11.&.( %oncluding the sanitary ins0ection..........................................................1(
Summary of Study Session 11.................................................................................1(
Self;)ssessment 'uestions <S)'s= for Study Session 11.......................................1+
S)' 11.1 <tests earning !utcomes 11.1 and 11.$=............................................1+
)ns*er.................................................................................................................1+
S)' 11.$ <tests earning !utcomes 11.11 11., and 11.(=...................................1+
)ns*er.................................................................................................................1-
S)' 11., <tests earning !utcomes 11.4 and 11.(=............................................1-
$
)ns*er.................................................................................................................1-
S)' 11.4 <tests earning !utcome 11.&=............................................................1-
)ns*er.................................................................................................................1-
)00endi5 11.1..........................................................................................................1.
Suggested sanitary sur7eillance form for food and drink establishments............1.
,
Study Session 11 Hygienic
Requirements of Food and Drink
Establishments
Introduction
Food and drink establishments are 0laces *here an indi7idual gets food in the form of
breakfast1 lunch1 dinner or snacks1 accom0anied by some form of drink. :nhygienic
0ractices in food and drink establishments affect the health of the clients. In this
session1 you *ill be introduced to the hygiene requirements in food and drink
establishments that are likely to be found at kebele le7el. >ou *ill learn ho* food
items and equi0ment are handled in a hygienic manner1 the 0ublic health im0ortance
of food handlers1 and *hat client;focused hygienic ser7ices are required.
Learning Outcomes for Study Session 11
"hen you ha7e studied this session1 you should be able to?
11.1 Define and use correctly all of the key terms 0rinted in bold. <S)'s 11.1 and
11.$=
11.$ Describe the categories of food and drink establishments. <S)' 11.1=
11., E50lain the hygienic requirements that are a00licable in food and drink
establishments. <S)' 11.$=
11.4 E50lain the hygienic beha7iours required of food handlers. <S)' 11.,=
11.& ist the sanitary facilities required in food and drinking establishments. <S)'
11.4=
11.( Describe the 0rocedure for sanitary ins0ection in food and drinking
establishments. <S)'s 11.$ and 11.,=
111 !hat is a food and drink establishment"
Food and drink establishments 0ro7ide food and drink ser7ices to a relati7ely large
number of users in the form of breakfast1 lunch1 dinner or be7erages. Formal food and
drink establishments are authorised to 0ractise this ser7ice after being licensed by the
local authorities. 3here also e5ist a number of informal food and drink establishments
that 0ro7ide a ser7ice *ithout much interference from the local go7ernment. Food and
drink establishments ha7e a res0onsibility to 0ro7ide safe food and drink to the
consumers. 3he consumers ha7e the right to demand safe food. If food is not 0re0ared
and handled in hygienic conditions1 it s0reads foodborne disease that could affect a
large number of 0eo0le at a time.
4
3he local go7ernment <kebele= takes actions to ensure the hygienic functioning of
these establishments on behalf of the 0ublic. 3he Ethio0ian Regional and @ational
hygiene and en7ironmental health regulations can be e5ercised in the kebele by the
0resence of an a00ro0riate e50ert *ho is authorised to enforce them. )s a Health
E5tension Aractitioner you can make a link *ith this authority through regular
re0orting to ensure that the necessary actions are taken to maintain safe 0ractice.
11# $ategories of food and drink establishments
3here are se7eral ty0es of food and drink establishment in rural areas. Some may
0ro7ide only foodB others 0ro7ide food and drinks such as soft drinks1 beer and other
alcoholic drinksB some 0ro7ide only snacks and hot drinks. "e describe belo* those
establishments that are likely to be found at kebele le7el.
Restaurants are food establishments that 0ro7ide lunch and dinner <Figure
11.1= *ith accom0anying drinks.
Figure 11.1 ) ty0ical lunch ser7ed in an Ethio0ian restaurant. <Ahoto? 4asiro Da7ey=
Cafs 0ro7ide hot drinks and snacks. Hot drinks include tea1 coffee1 milk1 or a
blend of milk and coffee <macchiato=. 3he cafC must ha7e *ater boiling
equi0ment for coffee and tea 0re0aration. %akes and doughnuts <such as
bombolino1 chornake and sambusa= are ser7ed as snacks.
Tea houses 0ro7ide tea and snacks. Snacks are usually 0lain bread1 sambusa
and bombolino. 3ea is ser7ed after mi5ing *ith boiled *ater in a kettle.
&
Tej bet is a drink establishment that offers a local light alcoholic be7erage
made of fermented honey in *ater1 called tej1 *hich is ser7ed in large measures.
Tela bet is an establishment that 0ro7ides a local light alcoholic drink called
tela. 3hey are common in rural areas of Ethio0ia.
Areki bet is a drink establishment that 0ro7ides a local drink containing more
alcohol than tela or tej. It is consumed in smaller quantities.
) grocery is an establishment that 0ro7ides 0acked food and drink items.
Droceries may also 0ro7ide hot dishes.
) butchers shop is a food establishment that offers meat for sale <Figure
11.$=.
Figure 11.$ ) butcher9s sho0 in )ddis )baba. <Ahoto? 4asiro Da7ey=
) bakery is a food establishment that offers 0lain bread for sale.
(
) hotel is a food establishment that offers food1 drinks of all ty0es1 and
bedroom ser7ices. 3he ca0acity of ser7ice and the quality of foods and
bedrooms in a rural hotel are less than those of urban hotels.
%uestion
3ake a *alk around the centre of your kebele or around the kebele office. ist the
number and ty0es of food and drink establishments you obser7e. %ategorise them
according to the kind of ser7ice they offer.
&ns'er
3he number of food and drink establishments in rural kebeles is commonly less than
ten. ikely ty0es are tea houses1 tej bet1 restaurants and small groceries.
End of ans*er
11( Hygienic requirements of food and drink
establishments
3his section outlines the basic hygienic requirements that are a00licable for the food
and drink establishments found at the kebele le7el. /no*ing them *ill hel0 you to
make decisions *hen 7isiting them for ins0ections.
11(1 Licensing
3here should be a system for licensing food and drink establishments in kebeles. 3he
woreda health office is res0onsible for this licensing system. )s the local Health
E5tension Aractitioner1 you may be requested to do a 0reliminary assessment to check
the hygienic requirements and re0ort to the woreda health office. 6ost categories of
food and drink establishments can be licensed1 though tela bet and areki bet do not
require it because of their lo*er le7el of health haEards. Alease note that the licensing
0rocedure must follo* regional and local regulations.
11(# Location of the food establishments
Food establishments need to be *ell a*ay from any source of haEards such as marshy
areas1 *aste dis0osal sites and flooding. 3he site must be con7eniently accessible to
staff and consumers. 3he establishments should be at a distance from 0ublic institutes
such as schools and health facilities. )ccess to clean air and natural lighting is also
im0ortant.
11(( $ondition of the building
3he s0ace a7ailable must be adequate to 0ro7ide the kind of ser7ice that the
establishment carries out. De0ending on the nature of the establishment1 the s0ace
may include a kitchen1 dining room1 drinking room1 food storage sites1 and a utensil
*ashing site. 4uilding structures and their interiors should 0ermit good hygienic
+
0ractices1 including 0rotection against cross;contamination of food surfaces bet*een
and during o0erations. 3he 0ro7ision of a *indo* for each room should ensure
adequate lighting.
Structures *ithin 0rocessing establishments should be soundly built of durable
materials and be easy to maintain1 clean and1 *here a00ro0riate1 disinfect. Floor and
*all surfaces must be cleanable and *ashable. 3he surface of the *alls must ha7e a
light colour that ma5imises the interior lighting. 3he roof must be cleanable and
maintained free of dirt.
Dining rooms and coffee or tea drinking rooms
3he dining room should be 7ery attracti7e in terms of its cleanliness1 lighting and
natural 7entilation. 3he cleanliness of the *alls1 floor and ceiling must be acce0table
and the chairs and tables must be in good re0air. Food remains must not be dro00ed
on the floor but should be collected and dis0osed of in a garbage container. 3he
0ro7ision of an a00ro0riately siEed garbage container1 about 12F1& litres1 is im0ortant.
Hotel bedrooms
3he 0rinci0les of healthful housing that you ha7e learned about in Study Session 4 are
also a00licable to hotel bedrooms. 3he cleanliness of the bedding <sheets1 blanket1
hard surfaces=1 floor1 *alls and ceiling are im0ortant. ) chair and table are also useful
for the client9s comfort. ) small *aste bin must be a7ailable. Dood 7entilation and
lighting are also essential com0onents of a hygienic bedroom.
11() Sanitary facilities
Food and drink establishments need to offer sanitary facilities1 *hich means
hand*ashing facilities1 latrines and urinals. 3he hand*ashing facility must ha7e soa0B
a liquid soa0 is a00ro0riate if this is a7ailable. Se0arate latrines for men and *omen
are desirable. 3he number of these facilities de0ends on the number of clients 7isiting
at 0eak hours. Denerally1 one hand*ashing facility and latrine for ,2 clients is
a00ro0riate.
Food handlers should be 0ro7ided *ith a se0arate latrine1 hand*ashing and changing
facilities at a con7enient location. 3he a7ailability of soa0 is essential for 0ro0er
hand*ashing <Figure 11.,=.
-
Figure 11., Soa0 is essential for 0ro0er hand*ashing. <Ahoto? 4asiro Da7ey=
11(* &ccess to 'ater
Food and drink establishments require a sustained source of safe *ater to be used for
0ersonal hygiene1 food 0re0aration and utensil cleaning. ) *ater tank is one o0tion to
ensure the a7ailability of *ater at all times.
11(+ !aste management
Food and drink establishments 0roduce organic *astes such as food remains1 and
liquid *astes as a result of hand and kitchen*are *ashing. 3hese *astes need to be
handled 0ro0erly *ithout contaminating or 0olluting the immediate en7ironment.
S0ecific information on *aste management can be found in the study sessions later in
this 6odule.
11(, -itchen and food .re.aration site
3he s0ace and layout of the kitchen must be a00ro0riate to accommodate the food
0re0aration and kitchen 0rocesses. 3here must be se0arate sections for ra* food
0re0aration and handling cooked food.
%uestion
"hy is it im0ortant to kee0 cooked and ra* food se0arate#
&ns'er
.
3he ra* food *ill contaminate the cooked food if they touch each other.
End of ans*er
3he 0resence of a *indo* and a chimney is essential in order to manage the indoor
air 0ollution that is caused by biomass fuel burning.
3he 0resence of facilities for *ashing hands and kitchen*are is mandatory in a
kitchen. Aro0er shel7es for 0hysically se0arating soiled and cleaned items are also a
necessity.
3he 0ro0er handling of kitchen refuse and liquid *aste controls the s0read of
infestation and food contamination. Food scra0s and lefto7ers must be 0laced in a
co7ered container. 3he floor and tables need to be cleaned frequently during the
0rocesses of food 0re0aration and cooking.
11(/ $leaning dishes0 drinking utensils and cutlery
3he cleaning of soiled dishes is an im0ortant *ay of 0re7enting communicable
diseases. 3here is an established 0rocedure that the 0erson *ho is the dish *asher
must follo*. GDish9 in this section includes 0lates1 cu0s1 glasses1 s0oons1 forks and
other utensils.
1he three bo'l method for cleaning soiled dishes
3he manual cleaning 0rocess requires three 7ats or bo*ls1 each *ith a ca0acity of $2F
,2 litres <Figure 11.4=. "ashing equi0ment such as detergent <0o*dered soa0= and a
scra0ing cloth1 s0onge or cleaning brushes are also necessary.
Figure 11.4 3he three bo*l system for *ashing soiled dishes. <Ahoto? )bera /umie=
3he 0rocedure sho*n in 4o5 11.1 uses the three bo*l system1 *hich is recommended
for the rural setting *here running *ater is unlikely to be a7ailable.
2o3 111 Dishcleaning guidelines 'here there is no running 'ater
12
1. Decide *hat to *ash first? generally it is best to start *ith glasses and cu0s.
Ho*e7er1 the follo*ing descri0tion is for *ashing soiled 0lates.
$. Fill the first t*o bo*ls half*ay *ith *arm *ater <&2H%=. Hot *ater <-2H% or
abo7e= is added to the third bo*l. ) detergent must be included in the first
bo*l.
,. Scra0e the food from dish surfaces and collect it in a garbage container. Alace
the dish in the first bo*l and *ash *ith the detergent until the grease has gone.
"ashing 0late by 0late increases cleaning efficiency. 3hen 0lace the *ashed
item into the second bo*l.
4. Rinse the dish *ell in the second bo*l. )ny remaining food 0articles and soa0
must be taken a*ay by thorough rinsing. 3hen 0lace the dish into the third
bo*l.
&. 3he 0rocess of dish *ashing in the third bo*l is called sanitising *hich is a
0rocedure to inacti7ate and remo7e the microorganisms that may be found on
the surface of the dish. Sanitising is 0ossible by rinsing the dish in hot *ater at
a tem0erature of -2H% for one to t*o minutes. Rinsing in *arm *ater that
contains chlorine <&2F122 00m= can re0lace the use of hot *ater. Immersing the
rinsed dish for 1& seconds adequately sanitises.
(. Dry the dish *ith a clean cloth or air;dry it. 3he cleaned and dried dish is then
0laced in a shelf or rack that has a co7er. Dishes must be ke0t under co7er until
used. Remo7e dishes that are not in good condition and re0lace them *ith ne*
ones.
+. 3he *ater used for *ashing must be changed frequently as needed. 3he used
*ater in the first bo*l is more frequently changed than that in the second bo*l.
%ontinued use of dirty *ater must not be encouraged. 3he *ater tem0erature in
the third bo*l must be ke0t high.
@ote that 00m stands for 0arts 0er million. It is a measure of the concentration of a
substance in a solution.
!ashing cu.s0 glasses and s.oons
3he 0rinci0le of cu0 *ashing is the same as that of *ashing soiled dishes. 3he three
bo*l system should be encouraged but t*o bo*ls is also acce0table1 *ith *arm *ater
and detergent in the first bo*l and hot *ater in the second. 3he first *ash cleanses the
grease1 *hile the second bo*l sanitises the cu0s. %u0s must be dried *ith a clean
0iece of cloth or air;dried before use.
3he glass;*ashing facilities for birle in tej bet should use a three bo*l system. 3he
first is used for *ashing *ith detergent1 the second and third for rinsing.
"hen cold and hot running ta0 *ater is a7ailable1 sinks *ith t*o com0artmentsIbo*ls
are sufficient because the hot running *ater is used for rinsing and sanitising <Figure
11.&=.
11
Figure 11.& "ashing glasses in a sink *ith detergents1 and cold and hot ta0 *ater.
<Ahoto? )bera /umie=
11(4 5aintaining hygienic kitchen equi.ment
)ll surfaces that come into contact *ith food should be constructed of a00ro0riate
materials and be *ell;maintained1 for e5am0le1 *ooden boards must be smooth and
metal tables should be 0lain and not corrugated. )ny surface that is cracked1 scored or
has an irregular surface is difficult to clean and may harbour dirt. %ho00ing and
cutting blocks for 0re0aring meat or 7egetables must be ke0t clean and co7ered. )ll
utensils and equi0ment must be 0rotected from 0ossible contaminants including dust1
dirt1 insects1 rodents and o7erhead dri0s. Equi0ment and food containers should be
made of materials *ith no to5ic effect and be designed to ensure that they can be
easily cleaned1 sanitised and maintained.
Surfaces such as chairs and tables that do not normally come into contact *ith food
should also be clean and in good re0air. )l*ays use clean cloths to co7er tables and
change them *hene7er necessary.
11(16 Storing and ser7ing foods
Aerishable food items are easily s0oiled if stored at room tem0erature. Foods such as
meat should be ke0t in a refrigerator that can kee0 the tem0erature belo* 12H%. Semi;
0erishable foods1 such as 0otatoes and carrots1 *hich are used on a daily basis1 need to
be stored on a *ell;7entilated shelf. Shel7es must be &2 cm from the ground and *ell
a*ay from *all surfaces. ) distance of 1 metre is adequate bet*een shel7es. Ser7ing
food to consumers should 0ro7ide ma5imum health 0rotection. Hot foods should be
ser7ed *hile they are hot1 and cold foods *hile they are cold. Foods must be
thoroughly reheated if they ha7e been at room tem0erature for longer than 1 hour.
11(11 8ector control
8ector management is a challenging task in food establishments.
1$
3he control of these 7ectors *as described in Study Session (.
%uestion
"hat 7ectors are you likely to find in kitchens and food storage areas of food and
drink establishments#
&ns'er
Flies1 cockroaches and rats are commonly obser7ed in these 0laces.
End of ans*er
11(1# 5eat handling and butchery
4utchery may be a7ailable in kebeles. 3he food handler <butcher= must satisfy the
hygienic 0ractice of 0ersonal hygiene. 3he meat must be from a00ro7ed sources1 be
fresh and be sold *ithin one to t*o days. 3he handling of meat needs to be in a *ell;
7entilated area and the 0resence of flies around the meat must be controlled. /ni7es1
cho00ing boards and *ra00ing materials must be cleanB the use of ne*s0a0ers and
similar items for *ra00ing must be discouraged. 3he *alls1 floor and ceiling must be
free from any dirt.
11) Food handlers9 health and hygiene
)s you ha7e learned in 0re7ious study sessions1 food handlers are a common source
of foodborne diseases. 3he 0ractice of good 0ersonal hygiene that you learned about
in Study Session , is essential for anyone *ho handles food1 es0ecially in food and
drink establishments *here many customers could 0otentially be affected. ) sick food
handler *ith sym0toms of diarrhoea1 eye and ear discharges1 skin infections1 o0en
cuts and *ounds1 or coughing should not continue *orking. 3hey must be treated and
be com0letely reco7ered before returning to *ork.
%uestion
"hat are the main 0rinci0les of food handlers9 hygiene#
&ns'er
3o 0rotect food from contamination and to 0rotect the health of the consumers.
End of ans*er
Food handlers must use 0ersonal 0rotecti7e de7ices such as clean a0rons1 o7eralls or
go*ns1 foot*ear1 and hair co7er. )s a Health E5tension Aractitioner you should be
in7ol7ed in training food handlers on food safety. 3he strict rules of hand*ashing
after using the latrine or touching dirt and before handling food must be follo*ed.
4o5 11.$ indicates some bad habits of food handlers that should be a7oided.
1,
2o3 11# :nhygienic .ractices by food handlers
Aoor 0ersonal hygiene 0ractice.
:nguarded coughing or sneeEing.
3he habit of licking the fingers.
@ose 0icking or fingering the nose.
Handling of handkerchiefs.
"orking in street clothing.
S0itting in food;handling areas.
:nco7ered hair.
Smoking in kitchens.
Ignoring hand*ashing before starting *ork1 after handling contaminated
materials1 after breaks and after using toilet facilities.
11* Sanitary ins.ection in food and drink
establishments
Health E5tension Aractitioners ha7e the res0onsibility of safeguarding the health of
the 0ublic by ensuring safe hygienic 0ractice in food and drink establishments.
Ins0ecting the food establishments <sanitary ins0ection= is a means of identifying or
monitoring unsafe 0ractices of food handling.
11*1 !hat is the .ur.ose of the ins.ection"
Sanitary ins.ection is a set of acti7ities concerned *ith the 0reser7ation of 0ublic
health and the in7estigation of en7ironmental haEards in food establishments. Sanitary
ins0ection aims to in7estigate and detect?
Food s0oilage and its sources.
Food contamination and its sources.
Aro7ision for hygienic 0rocedures <dish and hand*ashing1 food storage=.
Aro7ision of sanitary facilities <latrine1 *ater1 sho*er1 hand*ashing=.
3he 0ro0er location of the establishment.
3he hygienic 0ractice of food handlers.
Aro0er *aste management <storage1 collection and dis0osal=.
14
3he 0resence of 7ectors.
Sanitary ins0ections are carried out for t*o reasons? first1 to 0ro7ide education and
ad7ice to the o*ners1 and second1 for the 0ur0ose of 0ro7iding a licence if you are
asked to do so in the absence of the woreda en7ironmental health *orker.
11*# !hen to ins.ect
3here must be a baseline sur7ey of food and drink establishments using a sur7ey
checklist. )00endi5 11.1 <at the end of this study session= is an e5am0le of the sort of
sur7eillance form you could use for your sur7ey. 3he sur7ey result must enable you to
classify the food establishments by hygienic status and to set 0riorities for ins0ection.
3he number of food establishments in your kebele determines the *orkload of the
ins0ection. >ou do not ha7e to ins0ect tela bet and areki bet1 as noted abo7e1 because
of their lo*er haEard le7el. Each food establishment should be ins0ected at least once
e7ery year. Ho*e7er1 since the number of food and drink establishments in the kebele
setting is 0robably lo*1 often less than ten1 then ins0ecting each four times a year
should be 0ossible.
11*( Informing the o'ners about the sanitary ins.ection
It is al*ays useful to *arn the o*ners about your ins0ection 7isit1 including the date1
time and 0ur0ose. 3his is useful because your Job is 0romoting food safety and
hygienic 0ractice1 and your *arning may encourage them to check and im0ro7e their
0ractices. 3he kindness and hel0 you get from the o*ner *ill facilitate your decisions
about the a00ro0riate hygienic instructions to gi7e.
11*) Ho' and 'hat to ins.ect
:0on arri7al at a food and drink establishment you should introduce yourself and
announce 0olitely the 0ur0ose of your ins0ection in order not to embarrass the o*ner.
Inter7ie*ing food handlers1 0hysical obser7ation and the use of a checklist are the
main tools for data collection. Information is also collected by inter7ie*ing the o*ner
and the food handlers. 3he sanitary ins0ection checklist in )00endi5 11.1 can be used
for subsequent 7isits as *ell as the baseline sur7ey.
3he ins0ection starts by checking the 0hysical 0resence of latrines and hand*ashing
facilities meant for the clients. 3he ins0ection is based on the food 0re0aration
flo*chart and is carried out in a sequential manner? food storage1 kitchen1 dining
room and drinking rooms <Figure 11.+=.
1&
Figure 11.+ 3he food ins0ection flo*chart.
3he handling of ra* food is ins0ected in the food storage room. 3he use of
refrigerators for 0erishable food items <meat1 eggs1 Juice1 fruits and 7egetables= is
checked. Semi;0erishable foods such as 0otatoes and onions need to be stored on
shel7es that are 0ro0erly 7entilated and free from any 7ectors.
In the kitchen the use of detergents1 the 0resence of three dish*ashing bo*ls <or a
sink *ith running *ater= and the 0ractice of 0ersonal hygiene must be closely
checked. 3here should be no 7ectors such as flies and cockroaches in the kitchen area.
3he food handler9s health is ra0idly checked by doing a 0hysical e5amination for the
0resence of acti7e infections <skin1 eye1 ear infections or nasal discharges=. 3he 0ro0er
use of a0ron1 go*n or o7eralls1 hair co7er and a00ro0riate foot*ear by the food
handler is also in7estigated.
3he strict se0aration of kitchen tables for cooked food items and ra* food needs to be
ins0ected. 3he 0resence of ob7ious indoor air 0ollution is also im0ortant to note.
In the dining room1 the condition and cleanliness of the tables1 chairs1 floor1 *alls and
ceiling should be obser7ed. 3he 0resence of 7ectors and 0ro0er *aste management
facilities must be ins0ected in all 0arts of the food 0rocessing and ser7ing areas. 3he
0ro0er handling of kitchen *aste in a garbage container1 and the 0resence of a *aste
bin in dining areas1 should be checked.
)s you make your ins0ection1 record the information on the checklist. Do not *rite
much on the checklist *hile ins0ecting because the o*ner may not be comfortable
about it. Aay attention to critical situations such as dish*ashing 0ractice1 hand*ashing
0ractice1 7ectors and *aste handling.
11*+ $oncluding the sanitary ins.ection
Discuss your findings *ith the o*ner1 and e50lain *hat haEards and unacce0table
hygienic 0ractice you ha7e found. Alease also 0oint out *hat is good. E50lain clearly
your suggestions for im0ro7ement and the urgency of the timescale. It is im0ortant
that you educate and 0ersuade the o*ner to im0lement your ad7ice. 3ell the o*ner
that you may re7isit the food establishment in future to check *hat has been
im0ro7ed. >ou need to kee0 all the ins0ection re0orts for future reference and you
should re0ort to the kebele and woreda offices if im0ro7ement is not achie7ed after
re0eated efforts.
1(
&cti7ity 111 Sanitary ins.ection in .ractice
Sanitary ins0ection needs 0ro0er 0lanning in terms of the 0ur0ose1 timing1 date and
*hat to ins0ect. >ou need to kno* the sanitary requirements of the food
establishments you *ant to ins0ect. )t your ne5t ins0ection1 use an ins0ection
checklist or sur7ey questionnaire1 *hich as you ha7e seen is the basic tool for data
collection. In addition1 check for yourself that you can carry out the ins0ection in a
methodical *ay. Did you find the checklist hel0ful#
Summary of Study Session 11
In Study Session 111 you ha7e learned that?
1. 3here are se7eral kinds of food and drink establishment that 0ro7ide food and
drinks to the 0ublic.
$. 3he o0eration of food and drink establishments needs to meet basic hygienic
requirements in order to safeguard the 0ublic.
,. 3he Health E5tension Aractitioner needs to focus on the establishments that
are rele7ant to the 0ublic at kebele le7el.
4. 3he basic hygiene requirements are the same in all food and drink
establishments.
&. Sanitary ins0ection is a *ay of detecting 0otential haEards that could affect
clients if they consume s0oiled or contaminated food.
(. Sanitary ins0ection of food and drink establishments requires good 0lanning.
Its 0ur0ose is to 0romote food hygiene and safety by ad7ising and instructing
the o*ners of the establishments. Sustained follo*;u0 and monitoring hel0 to
achie7e hygienic 0ractice.
Self;&ssessment %uestions <S&%s= for Study Session
11
@o* that you ha7e com0leted this study session1 you can assess ho* *ell you ha7e
achie7ed its earning !utcomes by ans*ering these questions. "rite your ans*ers in
your Study Diary and discuss them *ith your 3utor at the ne5t Study Su00ort
6eeting. >ou can check your ans*ers *ith the @otes on the Self;)ssessment
'uestions at the end of this 6odule.
S&% 111 <tests Learning Outcomes 111 and 11#=
6atch the follo*ing food and drink establishments *ith the ser7ices 0ro7ided.
1y.e of establishment Ser7ice offered
4utcher 4edrooms
3ea house 3ibs for lunch
1+
1y.e of establishment Ser7ice offered
Restaurant Alain bread or chornake
Hotel Ra* meat
&ns'er
End of ans*er
S&% 11# <tests Learning Outcomes 1110 11( and 11+=
>ou are 0lanning to do a sanitary ins0ection on a tea house. !utline the main areas of
your ins0ection.
&ns'er
3here are se7eral im0ortant 0oints to consider *hen conducting an ins0ection?
condition of buildings1 cleanliness of food handling areas1 0ersonal hygiene of food
handlers1 *aste dis0osal1 and of course sanitary and *ashing facilities. >ou should
ins0ect all of these1 but de0ending on *hat you find <or *hat you found if you ha7e
ins0ected this establishment before=1 you may *ish to focus 0articularly on any one of
these if there is a cause for concern.
End of ans*er
S&% 11( <tests Learning Outcomes 11) and 11+=
ist the com0onents of 0ersonal hygiene that need to checked during your ins0ection
of the tea house1 and describe the 0rocedures you *ould use to check them.
&ns'er
3he 0oints you should check *ith the food handlers are?
hair hygiene and hair co7er
use of a0ron1 go*n or o7eralls
fingernail hygiene
1-
hand hygiene
0resence of acti7e infections.
3he first t*o items could be checked sim0ly by looking from a distance. >ou *ould
ha7e to e5amine the food handler9s hands closely to assess the condition of their
hands and fingernails1 and you should check *ith them <by inter7ie*= that they *ash
their hands before handling food and after any interru0tion. 3o check for acti7e
infections you need to look closely at their skin1 and check for eye1 ear or nose
discharges. %an you see or hear them sneeEing or coughing# During your inter7ie*
*ith them1 ask them *hether they ha7e diarrhoea1 and *hether they understand that if
they ha7e any infections they should not be handling food.
End of ans*er
S&% 11) <tests Learning Outcome 11*=
During your ins0ection of the tea house1 you learn that at busy times they are catering
for more than &2 0eo0le. "hat sanitary facilities must be a7ailable#
&ns'er
3he sanitary facilities that should be a7ailable for the staff are a hand*ashing station1
latrine1 sho*er and clothes changing cabinet. )dditionally there should be one
hand*ashing station and latrine for e7ery ,2 clients. Since the tea house can ha7e &2
or more clients at busy times there should be t*o latrines and hand*ashing stations. It
is better to ha7e se0arate men9s and *omen9s facilities.
End of ans*er
&..endi3 111
Suggested sanitary sur7eillance form for food and drink
establishments
Inter7ie*er9s name? KKKKKKKKKKKKK
Date of inter7ie*? KKKKKKKKKKKKK
Woreda? KKKKKKKKKKKKK Kebele? KKKKKKKKKKKKK
@ame of establishment? KKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
1 1y.e of establishment
1= Hotel
4= Tej bet
$= Restaurant &= !ther?
,= 3ea house KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
# Licence
1= >es $= @o
1.
1 1y.e of establishment
( !ater su..ly
,.1 Source 1= Ai0ed 0ri7ate
$= Ai0ed shared
,= Ai0ed 0ublic stand 0ost
4= Ari7ate *ell1 0rotected
&= Ari7ate *ell1 un0rotected
(= :n0rotected source <describe=?
KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
,.$ Hand*ashing facilities 1= "ashbasin
$= "ater trough
,= 6anual
4= !ther1 describe?
KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
) E3creta dis.osal <for .ublic use only=
4.1 Is there a latrine# 1= >es
$= @o
4.$ 3y0e
1= "ater carriageIflush toilet
$= Dry latrine
4., @umber of squatting holes for the
abo7e ty0es
KKKKKKK
4.4 Does the dry 0it latrine ha7e a
7ent 0i0e#
1= >es
$= @o
4.& Is there a se0tic tank# 1= >es
$= @o
4.( 6aintenance condition of latrine
at the time of 7isit
1= @eeds minor re0air
$= @eeds maJor re0air
,= @o need of re0air
4.+ %leanliness of latrine at the time
of 7isit
1= %lean and ne5t 0erson can use it
$= :nclean and ne5t 0erson cannot use it
* Liquid 'aste management
&.1 "here is the *aste*ater from the
hand and dish*ashing facilities
dis0osed of#
1= Se0tic tank
$= See0age
,= Storm 0i0e
4= !0en ditch
&= atrine
&.$ )re there any insects breeding
around the liquid *aste facilities#
1= >es
$= @o
If yes1 *hat 7ector?
$2
1 1y.e of establishment
KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
&., Is there any o7erflo*ing liquid
*aste at the time of ins0ection#
1= >es
$= @o
+ Solid 'aste management
(.1 Is there a refuse container for
0ublic use#
1= >es
$= @o
(.$ Is there a garbage container for
kitchen use#
1= >es
$= @o
(., Ho* is the refuse and garbage
finally dis0osed of#
1= 4urning
$= Refuse 0it burial
,= !0en field dum0ing
4= 6unici0al ser7ice
&= !ther1 s0ecify?
KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
, Equi.ment 'ashing facilities
+.1 Dish*ashing
+.1.1 Ho* many containers are used# 1= !ne
$= 3*o
,= 3hree
+.1.$ 3he abo7e container is? 1= Fi5ed ty0e *ith a *ater ta0
$= 4o*lsIbuckets
+.1., Hot *ater used for Dish*ashing 1= >es
$= @o
+.1.4 Detergent used for Dish*ashing 1= >es
$= @o
+.$ Drinking glass *ashing facilities
+.$.1 Ho* many containers are used# 1= !ne
$= 3*o
,= 3hree
+.$.$ 3he abo7e com0artment is? 1= Fi5ed ty0e *ith a *ater ta0
$= 4o*lsIbuckets
+.$., Hot *ater used for glass
*ashing
1= >es
$= @o
+.$.4 Detergent used for glass
*ashing
1= >es
$= @o
/ Food handlers9 .ersonal hygiene
%heck the follo*ing in at least one food handler *orking in kitchen and dining area?
-.1 Fingernails cut short 1= >es
$= @o
$1
1 1y.e of establishment
-.$ Hair co7ered during *ork 1= >es
$= @o
-., Finger ornaments *orn during
*ork
1= >es
$= @o
-.4 )ny infection 0resent at a time of
7isit 1= Skin <o0en *ound=
$= Res0iratory infection
,= Diarrhoeal infection
4= Discharge from the eye
&= Discharge from the nose
(= Discharge from the ear
+= !ther1 s0ecify?
KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
-.& !uter garment <a0ronIgo*n=
*orn#
1= >es
$= @o
-.( %olour of *orking outer garment
1= "hite
$= 4lue
,= Red
4= Drey
&= !ther1 s0ecify?
KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
-.+ Is the outer garment 7isibly dirty# 1= >es
$= @o
4 Food ser7icing hygiene .ractice
..1 "hen is the food ser7ed#
1= )ny time of day
$= )t s0ecified times <e.g. for breakfast1 lunch
and dinner=
..$ Ho* are 0erishable food items
stored#
1= Are0ared foods ke0t in fridges and then
ser7ed
$= Hot foods ser7ed immediately
,= Food lefto7ers reheated and ser7ed
4= !ther1 s0ecify?
KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
16 2uilding conditions
$$
1 1y.e of establishment
12.1. /itchen
12.1.1 8isible smoke <check the *all
and ceilingIroof for smoke 0articles=
1= >es
$= @o
12.1.$ Is there o7ercro*ding# 1= >es
$= @o
12.1., Handling of foods like injera
at the time of 7isit
1= %o7er
$= @o co7er
12.1.4 Aresence of 7ectors
1= >es
$= @o
If yes1 s0ecify?
KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
12.$ Dining room
12.$.1 "alls in good condition 1= >es
$= @o
12.$.$ %eiling in good condition 1= >es
$= @o
12.$., )dequate lighting 1= >es
$= @o
12.$.4 )dequate 7entilation 1= >es
$= @o
12.$.& 3ables and chairs in good
condition
1= >es
$= @o
11 2utchery
11.1 Source of meat <check the
0resence of munici0al stam0=
1= From 6unici0ality abattoir
$= Ari7ate sources
11.$ 'uality of meat on 7isual
ins0ection <do not touch1 but check
colour and odour=
1= Fresh and good
$= !dourous1 *ith discharges
,= !ther1 s0ecify?
KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
11., /ni7es ke0t in dra*er *hen not
used
1= >es
$= @o
11.4 Hand*ashing facilities 0resent in
the 7icinity
1= >es
$= @o
11.& /nife *ashing facilities in the 1= >es
$,
1 1y.e of establishment
7icinity
$= @o
11.( atrine 0resence in the 7icinity 1= >es
$= @o
11.+ %ho00ing block cleanliness
1= %lean
$= :nclean
11.- %ho00ing surface cleanliness
1= %lean
$= :nclean
11.. !ffal ke0t se0arately from the
meat
1= >es
$= @o
11.12 8ector 0resence on 7isual
ins0ection
1= >es
$= @o
If1 yes s0ecify?
KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
1.11 "alls in good condition 1= >es
$= @o
11.1$ %eiling in good condition 1= >es
$= @o
11.1, )dequate lighting 1= >es
$= @o
11.14 )dequate 7entilation 1= >es
$= @o
11.1& Dustbin a7ailability 1= >es
$= @o
11.1( 6eat *ra00ed *hen sold 1= >es
$= @o
@ote any unhygienic 0ractices obser7ed and your suggestions?
:nhygienic 0ractices?
1. KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
$. KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
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4. KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
&. KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
Suggestions1 ad7ice1 actions taken
$4
1. KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
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4. KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
&. KKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKKK
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